4cupsMozzarella cheese(separate out 1/2 cup for top)
1cupParmesan cheese,plus 1/2 cup more for the top
Grating of nutmeg
Preheat your oven to 350º.Chop the onions, mince the garlic and remove the seeds from about half of the tomatoes. Cut the tomatoes into wedges and slide out the seeds with clean fingers. Then dice the tomatoes.
In a large sauce pan heat the EVOO and sauté the onions and garlic until fragrant. Add the meat and cook through until browned.Add the diced tomatoes, fennel seeds, Italian seasoning and hot peppers. Let cook on low for 30 minutes, stirring frequently.
After 30 minutes the mixture should be reduced to a sauce. Add the honey, tomato paste; salt and pepper to taste. Cook for an additional 10 minutes on low to thicken up.
Set aside and mix up the cheeses. Combine all cheese ingredients with the egg in a large bowl. Grate on some nutmeg.
Now begin building the lasagna layers. In a 9x13" cake pan, ladle a thin layer of sauce. Add the uncooked, oven-ready lasagna noodles on top. Spoon 1/3 of the cheese mixture onto the noodles. Spoon 1/3 of the tomato sauce onto the cheese. Repeat 2 more times for 3 layers. Top with remaining cheese.
Bake for 50-60 minutes. Let rest for 10 minutes before serving.